Mexican Lamb and Spinach Fricassée

Instructions

1. 1

   Cut the lamb shoulder into bite-sized cubes and season with salt and black pepper.

2. 2

   Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Add the lamb cubes and brown them on all sides, working in batches if necessary. Remove the browned lamb and set aside.

3. 3

   In the same pot, add the chopped onion and sauté for 3-4 minutes until softened.

4. 4

   Add the minced garlic and finely chopped jalapeño pepper. Cook for another 1-2 minutes until fragrant.

5. 5

   Stir in the ground cumin and smoked paprika, and cook for 1 minute to toast the spices.

6. 6

   Return the browned lamb to the pot. Add the canned diced tomatoes and chicken broth. Stir well to combine.

7. 7

   Bring the mixture to a simmer, cover, and cook on low heat for 1 hour, or until the lamb is tender.

8. 8

   Add the fresh spinach and cook for another 3-4 minutes, until the spinach is wilted and well incorporated.

9. 9

   Squeeze the juice of the lime over the fricassée and stir to combine. Adjust seasoning with additional salt and pepper if needed.

10. 10

    Serve hot, garnished with extra lime wedges if desired.